Has anyone tried the Magnolia recipe using the reverse creaming method?  I know it's a simple matter of ingredients but why re-invent the wheel and waste ingredients if anyone has ;-)  Wondering the result of texture and volume as I already loved the taste.

http://cakecentral.com/t/600480/reverse-creaming

http://cakecentral.com/t/596849/reverse-creaming-method

http://cakecentral.com/t/750937/can-i-use-the-reverse-creaming-method-with-any-recipe

AThat certainly helps!! Thank you! Ill give it a whirl and hope for the best :)